One Pot Sausage, Butter Bean & Mushroom Cassoulet
with Cheese, Spinach and Ciabatta Toasts
Calories
:
599 kcalProtein
:
31.9g proteinTotal
:
15 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Wheat
- Cereals containing gluten
- Sulphites
- Barley
- Milk
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
Originating from the south of France, cassoulets are typically slow-cooked and rich stews, but our One Pot Sausage, Butter Bean & Mushroom Cassoulet comes together a little faster for your table in just 15 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
225 grams
British Pork and Oregano Sausage Meat
(Contains: Wheat, Cereals containing gluten, Sulphites)
80 grams
Sliced Mushrooms
1 sachet(s)
Dried Rosemary
1 carton(s)
Butter Beans
1 carton(s)
Tomato Passata
10 grams
Chicken Stock Paste
1 unit(s)
Ciabatta
(Contains: Wheat, Cereals containing gluten, Barley, Cereals containing gluten, Rye, May contain traces of allergens)
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Energy (kJ)2505 kJ
Energy (kcal)599 kcal
Fat26.8 g
of which saturates10.8 g
Carbohydrate49.9 g
of which sugars11.4 g
Dietary Fibre13.7 g
Protein31.9 g
Salt4.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
•Serrated Knife
Cooking Steps
1
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once hot, fry the sausage meat and mushrooms, 6-7 mins.
- Break the mince up as it cooks. Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Add the rosemary, butter beans and their liquid, passata, chicken stock paste, sugar and water (see pantry for both) to the pan.
- Bring to the boil.
- Lower the heat. Simmer until the sauce has thickened, 3-4 mins.
3
- Meanwhile, halve the ciabatta.
- Toast the ciabatta halves in your toaster until golden.
- Add the spinach to the cassoulet in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the sun-dried tomato paste. Remove from the heat.
4
- Share your cassoulet between bowls.
- Sprinkle over the cheese.
- Halve the ciabattas diagonally into triangles. Serve alongside the cassoulet with a drizzle of olive oil for dipping and scooping.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, warming, and full of flavour, with the herby sausage meat and butter beans working well together. Some find it quite heavy or salty, so taste as you go before adding any extra seasoning.
- Ease of prep: Quick and straightforward to pull together in one pan, with minimal washing up and very little hands-on time.
- Suggestions: Simmer the sauce a little longer if you prefer a thicker consistency, and hold back on the bean liquid or added water if it seems too thin. Consider reducing the rosemary slightly if you find it overpowering, and skip extra salt as the stock paste and sausage meat already carry plenty.
- Next-day meals: The cassoulet reheats well the following day, making it a handy option for a ready-made lunch or second dinner.
- Portions: One ciabatta between two felt too little for many; serving a whole ciabatta per person makes a more satisfying meal alongside the sauce.
